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Smoked salmon and bell pepper coulis

From the one star french chef Patrick Asfaux

Smoked salmon and bell pepper coulis
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4.9/5 (16 votes)
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Cooking time :
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Smoked salmon for 8 guests
  1. 250 gr of smoked salmon
  2. 1 tiny glass of salmon caviar
  3. 1 jar of red peppers, peeled and cooked
  4. 3 dl of dairy cream
  5. 6 egg whites
  6. salt and Cayenne pepper
  7. dill


Put some salted water to boil in a large saucepan.
During that time, season the egg whites with salt (5 gr)and a good pinch of Cayenne pepper beat them until stiff.
Take a small ladle, grease it with some oil and pick up the egg whites with it, placing these in boiling water.
You will have 6 egg white "balls" floating in the water. Lower the heat and continue cooking for 2 min. Remove from heat, turn the egg balls upside down in the water and cook the other side for 2 min again, covered. Remove them from the boiling water and place them in ice cold water to cool down for 3 or 4 min. Drain them carefully in a cloth.
Using a punch or a bowl, cut the smoked salmon slices into circles so that each circle will cover an egg ball.
On the center of each plate, place one smoked salmon "dome".
Mix the red bell peppers, the cream, some salt, Cayenne pepper and the remaining smoked salmon in a blender for 15 seconds and set aside.
Suggested composition: the salmon dome should be in the center and it should be surrounded by the red bell pepper coulis. You may add a mini blini on each side with some smoked salmon caviar and a decorative branch of dill. If you really want to make it even more classy, you may use a brush to apply some olive oil on the salmon "domes" to make them look lustrous.
Serve with a glass of vodka frappe or a glass of champagne or with a Hungarian Tokay.
credits photo : © Couet Jo - A.F.Touch